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Acta Chromatographica
Authors: Yuping Shen, Minhui Xu, Peipei Deng, Qinying Gu, Huawu Yin, Guohua Xia, Xiaobin Jia, Huan Yang and James Tam

shoots, well-known as Red Toon ( Figure 1 ), are popularly consumed as a dietary vegetable or culinary ingredient in the Asia–Europe region due to their favorable health benefits and unique flavors [ 2 ]. In addition, as an easily accessible herbal

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The potential health benefits of wine are frequently attributed to the antioxidant properties of its phenolic constituents. In this study, the antioxidant efficacies of five phenolic components of a red wine were assessed in the presence of hydrogen peroxide (H2O2) and metal ions ([Fe3+], [Fe2+], [Cu2+]), using functional thin-layer chromatography (TLC). The pH of the red wine sample was adjusted to 2.0 without prior extraction. Chromatographic separation was performed using silica gel 60 F254 TLC plates with toluene-ethyl acetate-formic acid 30:25:5 (ν/ν) as mobile phase. Five phenolic components (one flavonol and four phenolic acids) were identified. In independent experiments, the red wine was challenged with a range of oxidant systems comprising H2O2, redox-active metals (Fe3+ and Cu2+), and hydroxyl radical generators (Fe2+-H2O2 and Cu2+-H2O2). The results showed that all phenolic compounds gradually diminished in a concentration- and time-dependent manner. All systems tested showed that quercetin, caffeic acid, and gallic acid possessed the highest antioxidant efficacies, while chlorogenic acid and p-coumaric acid exhibited lower antioxidant capacities. Based on these results, the ranking order of the antioxidant efficacies of the phenolic components in the red wine sample was as follows: quercetin > caffeic acid > gallic acid > p-coumaric acid > chlorogenic acid. This is the first application of functional TLC to delineate the antioxidant profile of red wine in the presence of different oxidant systems involving redox-active metals and H2O2, and to rank the individual components according to their antioxidant efficacies.

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Summary

Chestnut exhibits anti-inflammatory, styptic, anti-diarrhea, and analgestic effects as a traditional Chinese medicine. There is increasing evidence that shows that the consumption of chestnuts has become more important in human nutrition due to the health benefits provided by the antioxidants. The phenolic compounds are responsible for major bioactivities, such as anti-tumor and anti-oxidation. A high-performance liquid chromatography (HPLC) method with diode array detection (DAD) was established for the simultaneous determination of six phenolic compounds (gallic acid, GA; protocatechuic acid, PR; catechin, CA; epicatechin, EP; quercetin, QU; kaempferol, KA) in Chinese chestnut (Castanea mollissima blume) kernel. The sample followed by separation on Eclipse XDB-C18 column (150 × 4.6 mm, id., 5 μm) with gradient elution of methanol-1.0% acetate acid solution as a mobile phase, at a temperature of 30°C, under the ratio of 1.2 mL min−1, with 5 μL injection volume, and multi-wavelength synthesis was used with DAD. The correlation coefficients were larger than 0.999, the recoveries were 97.58% for GA, 100.41% for PA, 96.23% for CA, 101.38% for QU, 99.15% for EP, and 98.60% for KA, relative standard deviation (RSD) were 1.04% for GA, 1.21% for PA, 1.09% for CA, 1.19% for QU, 1.06% for EP, and 1.20% for KA. This method was applied for the determination of phenolics in chestnut kernel and was found to be fast, sensitive, and suitable.

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Abstract

The fiber intake is an important part of the human diet. The fiber-deficient nutrition may have long-term health problems. Oat (Avena sativa) is an excellent source of fiber and it has many health benefits due to its rich vitamin and mineral composition. Oats are used as flour and flakes in the food industry. The oat-flakes can be used in a variety of cakes, but it can be also consumed as breakfast cereals or porridge.

The objective of our work was to determine the effect of the sugar content and sugar types on main sensory parameters of oat-flakes biscuit. During the experiments, six different types of biscuit were made with the addition of white or brown sugar at three different concentration levels. The moisture content, color, and the frangibility of the samples were analyzed during the 4-day storage period. The sensory evaluation of the biscuit samples was also performed on the first day of storage.

The parameters of the rupture test and color measurement did not show significant changes during the storage, but the individual types of biscuits made of different types and quantities of sugar could be well distinguished. Results of sensory evaluation showed significant differences in frangibility, structure and stickiness parameters.

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Abstract

The fiber intake is an important part of the human diet. The fiber-deficient nutrition may have long-term health problems. Oat (Avena sativa) is an excellent source of fiber and it has many health benefits due to its rich vitamin and mineral composition. Oats are used as flour and flakes in the food industry. The oat-flakes can be used in a variety of cakes, but it can be also consumed as breakfast cereals or porridge.

The objective of our work was to determine the effect of the sugar content and sugar types on main sensory parameters of oat-flakes biscuit. During the experiments, six different types of biscuit were made with the addition of white or brown sugar at three different concentration levels. The moisture content, color, and the frangibility of the samples were analyzed during the 4-day storage period. The sensory evaluation of the biscuit samples was also performed on the first day of storage.

The parameters of the rupture test and color measurement did not show significant changes during the storage, but the individual types of biscuits made of different types and quantities of sugar could be well distinguished. Results of sensory evaluation showed significant differences in frangibility, structure and stickiness parameters.

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JPC - Journal of Planar Chromatography - Modern TLC
Authors: Kunbo Wang, Zhonghua Liu, Jian-an Huang, Donghe Fu, Fang Liu, Yushun Gong and Xiaosong Wu

Y.S. Zhen, Z.M. Chen, S.J. Cheng , Tea bioactivity and therapeutic potential, Taylor & Francis, CRC Press Inc., 2002. Y. Hara , Green tea: health benefits

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Acta Chromatographica
Authors: Milica Atanacković Krstonošić, Jelena Cvejić Hogervorst, Mira Mikulić and Ljiljana Gojković-Bukarica

-inflammation, and anti-aging properties [ 1 ]. Red wine is well-known for its health benefits, and most of them are, at least partially, attributed to the presence of phenolic compounds [ 2 ]. During winemaking procedure, phenolics are transferred from grapes to

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Quercetin-PVP K25 solid dispersions

Preparation, thermal characterization and antioxidant activity

Journal of Thermal Analysis and Calorimetry
Authors: Ana Rita de Mello Costa, Flávia Silva Marquiafável, Mirela Mara de Oliveira Lima Leite Vaz, Bruno Alves Rocha, Paula Carolina Pires Bueno, Pedro Luiz M Amaral, Hernane da Silva Barud and Andresa Ap Berreta-Silva

red to blue in flowers, fruit and leaves. Due to some interesting health-benefiting properties, flavonoids are widely examined in terms of chemistry as well as biological activity. The antioxidant, antitumor, and antibacterial activity of flavonoids is

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[ 16 ]. Searching alternatives to enhance AMF functionality by enrichment with CLA, certainly has health benefits and consequently commercial implications. However, CLA is susceptible to autoxidation upon thermal processing due to its conjugated

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and other grains are known to provide numerous health benefits, an interest is growing in the variation of phytochemical concentrations among individual cultivars [ 1 ]. According to scientific literature, wheat grains are not only rich in phenolic

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